I love an easy pasta recipe that’s impressive yet simple, and this shrimp bruschetta pasta fits the bill. It comes together quickly and delivers big flavor: garlic-butter shrimp, bright fresh bruschetta, tossed with pasta, finished with Parmesan and a few grinds of black pepper. It’s an ideal choice for a cozy date-night dinner or a relaxed weeknight meal that still feels special.
This version uses raw shrimp, so you’ll need to peel and devein them. It’s easier than it sounds—no special tools are required, just use your fingers to remove the shell and the vein. I often leave the tails on for a nicer presentation, but you can remove them if you prefer easier eating. The shrimp cook quickly in butter with plenty of garlic, a pinch of red pepper flakes for heat, and a bit of salt. The result is a simple preparation that lets quality ingredients shine.
The bruschetta topping is fresh and straightforward: ripe tomatoes, fresh basil, minced garlic, olive oil, and a splash of balsamic vinegar. Tossed together, these ingredients create a bright counterpoint to the buttery shrimp and pasta. If you prefer, this same bruschetta and pasta combination works well with grilled or roasted chicken instead of shrimp. Overall, it’s an easy, restaurant-worthy pasta that’s perfect for warm-weather dinners.
- Garlic Butter Shrimp
- 1 lb. fettuccini
- 4 tbsp. butter
- 6-8 cloves garlic, minced
- 1 1/2 lbs. raw shrimp, peeled and deveined
- Bruschetta
- 5-6 roma tomatoes, chopped
- 4 tbsp. olive oil
- 3/4 garlic cloves, minced
- 2 tbsp. balsamic vinegar
- 1 tsp. salt
- 1/4 cup fresh basil, sliced into ribbons
- Freshly ground black pepper
- Grated parmesan cheese for topping, optional
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions, drain, and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and cook 1–2 minutes until fragrant. Add the shrimp and cook, turning once, until they turn pink and opaque.
- Make the bruschetta. In a bowl, combine the chopped tomatoes, olive oil, minced garlic, balsamic vinegar, salt, and basil. Season with black pepper to taste.
- To serve, place the pasta on plates or in a serving bowl, top with garlic-butter shrimp, and spoon the fresh bruschetta over everything. Finish with additional black pepper and grated Parmesan if desired.
- Enjoy!
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